premington
Well-Known Member
This might be a silly question, but I'm curious if anyone has any opinion on whether it's a bad idea to brew when the air quality index (AQI) is over a certain level. I'm in New York, and yesterday was stunning! I've never seen anything like it. A friend and I planned to brew a 10g batch on Saturday, but if the air quality is poor and we can smell burning wood in the air (like yesterday), do we run the risk of introducing off flavors in our beer?